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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.7
  • Total Fat: 19.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 404.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.5 g

View full nutritional breakdown of Mushroom and lemon thyme pot pies calories by ingredient
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Mushroom and lemon thyme pot pies

Submitted by: PHRASER

Introduction

This recipe originally made 9 single-serve double pastry case (ie pastry top and bottom) snack-size pies, using about 650g flaky pastry. You could still do that if desired - divide filling into 65g portions.

I prefer to make this as individual pot pies (saves on pastry calories!) or you could make one larger one using the same quantity of pastry. If you can't get or make vegan pastry, it works well with a potato topping.

Can be frozen with pastry on, but unbaked, for about a month if necessary.
This recipe originally made 9 single-serve double pastry case (ie pastry top and bottom) snack-size pies, using about 650g flaky pastry. You could still do that if desired - divide filling into 65g portions.

I prefer to make this as individual pot pies (saves on pastry calories!) or you could make one larger one using the same quantity of pastry. If you can't get or make vegan pastry, it works well with a potato topping.

Can be frozen with pastry on, but unbaked, for about a month if necessary.

Number of Servings: 4

Ingredients

    20ml (1 Tbsp + 1 tsp) olive oil
    90g ( 1 small) onion, finely chopped
    700g mushrooms (halved and cut into 1cm slices) - use a mixture of button, brown swiss, and anything else you like.
    62.5ml ( 1/4 cup) red wine
    175ml vegetable stock (or water)
    2 tsp cornflour mixed with 2 tsp water
    2 tsp finely chopped lemon thyme leaves
    2 tsp finely grated lemon zest
    1/4 tsp salt (or to taste)
    1/4 tsp freshly ground black pepper
    150g (1 sheet) New-Way vegetarian puff pastry (thawed)
    Soy milk (for pastry wash) if desired

Directions

1. Place 2 teaspoons of olive oil into a large frypan and place over a medium heat till hot.
Add onion and cook for three to four minutes till soft and transparent.

2. Add remaining oil and mushrooms and cook for five to seven minutes or till mushrooms are cooked through but still firm to the touch.

3. Add wine and cook until reduced down to 2 tablespoons. Pour in stock and bring to the boil.

4. Add cornflour paste stirring well till sauce has thickened and is smooth.

5. Add lemon thyme and zest with salt and pepper and combine. Pour into 4 individual ramekins, or a large pie dish.

6. Top pie(s) with the sheet of pastry. Cut a small hole in the centre to vent steam, and brush with soy milk if desired.

7. Bake at 190 degrees Celsius for 20-25 minutes (or as directed for your pastry brand), or until the pastry is golden and puffed.

8. Serve with steamed greens mixed with lentils or white beans (I like beet greens with a little red wine vinger and shallot)

Serving Size: Makes 4 servings of pot pie (about 145g filling and 37g pastry, before baking)

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.






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